ZUCCHINI SPREAD OR DIP FOR BREAD OR VEGGIES ENJOY DAN:

ZUCCHINI SPREAD ON SLICES OF BAQUETTE OR VEGGIES by CHEF DAN:

Makes 2 cups:

INGREDIENTS:

2 zucchini, ends trimmed and cut into small pieces

1 anchovy fillet

1 cup cheddar cheese, shredded

3/4-cup sour cream

4 cloves roasted garlic

2 teaspoons capers, drained

1 teaspoon lemon juice

2 tablespoons finely chopped pecans

DIRECTIONS:

1.   Soak the anchovy in buttermilk for 20 minutes.

2.   Drain and pat dry.

3.   Squeeze the zucchini to remove excess water.

4.   In a blender process the zucchini and all ingredients except nuts.

5.   Process until smooth.

6.   Spoon the mixture in a bowl and fold in the nuts.

7.   Cover and refrigerate for 1 hour or overnight.

ENJOY DAN:                                                   BON-APPETITE!!